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Friday, October 16, 2009

Mmmmmm, mmmmmm, good pot roast recipe

Still under the weather, but not so much that I can't eat!!!! Feed a cold - starve a fever???? In my book it's feed everything. I really hate that my favorite pastime is eating. Too bad I can't get a job as a food critic!

I've been trying to do more cooking instead of going out to eat. Why? Uh, well, there's always a lot more leftovers for ---- you guessed it ---- ME!

Well, I had a hankering for pot roast, so I thought I'd do a little googling (and gargling salt water -- good for a sore throat) for a pot roast recipe.

I found myself on the ever so fabulous Paula Deen's website. Paula is a cook after my own heart. Can you say add butter, and then more butter?

Anyhoo -- I looked over her recipe and noticed there were a couple of things missing. The VEGGIES!

So, I tweaked it some, added the veggies, and the crock pot -- and came up with an out of this world recipe for pot roast. Let me tell you -- it was so good -- that Rick wanted the leftovers the next night. He has never wanted leftover dinner (or is it supper???) two days in a row!


This was all that was left! No meat, just a few carrots and potatoes -- Sob! note to self, take a picture of the item, before the meal starts, and not after it's all gobbled up!


MMMM, MMMM, MMMM De Licious Crock Pot - Pot Roast

Shopping list
Onion (1 diced)
Carrots (3 carrots - sliced into 1/4 inch slices)
New Potatoes (6 new potatoes - cubed)
Celery (3 stalks - sliced into 1/4 inch slices)
1 - 3-4 lb arm roast (chuck roast, any roast)
Salt
PepperFlour (1 cup)
Garlic Powder
Vegetable oil (1/4 cup)
Fresh garlic (3 cloves minced)
Bay leaves (3)
Can of cream of mushroom soup
Red Wine (1/4 cup)
Worcestershire sauce (2 tablespoons)
Beef bouillon cubes (4 cubes)
Water (1 cup)

Step one:
- Set Crock Pot to low
- Add Water, celery, beef bouillon cubes, Worcestershire Sauce, red wine, mushroom soup and bay leaves to crock pot.

Step two:
- Mix 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 garlic powder into 1 cup of flour.
- Set aside.

Step three:
- If roast is large, cut into smaller sections (I cut my 3lb arm roast (across the grain) into three smaller pieces).
- Coat all sides of the meat with Salt, Pepper, Garlic Powder. Rub into meat.
- Dredge the meat in the seasoned flour. Make sure you coat all sides of the roast.

Step Four:
- Heat 1/4 vegetable oil in a skillet. Once the oil is hot, brown all sides of the roast.
- Place browned roast in crock pot.

Step Five:
- Drain all but 2 tablespoons of the vegetable oil from the pan.
- Sauté the diced onions until tender.
- Add the minced garlic to the onions for about 30 seconds.
- Pour the onion-garlic mixture over the roast in the crock pot.

Step Six:
- Place the diced carrots over the roast.
- Place the potatoes over the roast.
- Place the lid on the crock pot.
- Cook for 8-10 hours on low.

Note -- if you have the luxury of checking in on the roast at lunch time. Add the carrots and potatoes at this time, for firmer vegs.


Alternate instead of potatoes:
- Cook egg noodles until al dente.
- Serve roast (w/celery and carrots) over the cooked noodles.

Here's to the fabulous Paula Deen, Fridays, Food, Family and Friends!

God bless and have a great weekend!

;} Frances

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